Persian Feta & Sweet potato Salad
Serves 8
Quick Dinners
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
This simple salad is great with any main ... you can use any feta, I just find Persian Feta is more creamy, but still crumbly, available in most supermarket delis sections.
Preparation time - 15 minutes
Cook time - 35 minutes
Ingredients
- 2 large sweet potatoes - cut into large cubes (no need to peel)
- 2 large red onions, peeled and cut into wedges
- 2 x 440g tin or jar of baby beetroots, drained
- 300g Persian feta
- 200g baby spinach leaves
- salt & pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons of oil from the Persian Feta jar/container
- 2 tablespoons extra virgin olive oil, for roasting vegetables
Cooking Steps
1
Preheat oven to 180° c/360° f.
2
Place sweet potato, red onion and beetroot on 2 oven roasting trays. Roast in oven 180°c for 35 - 40 minutes.
3
When onions are caramelised and potato is golden, remove from the oven and bring to room temperature.
4
Next place spinach leaves on a large salad platter. Place vegetables on top of spinach bed, drizzle with combined balsamic vinegar and Persian feta oil.
5
Finally evenly sprinkle salad with Persian feta and serve immediately.
I love this salad with my lasagne.